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recipecommunityI made these tonight. They turned out pretty well.
"Kitchen Sink Cookies with Maple Syrup and Chocolate Chips"
Ingredients:
1/4 cup butter, melted
1/3 cup light brown sugar, packed
1 tablespoon sunflower oil
2 tablespoons pure maple syrup
2 large eggs
1/2 cup cashew butter
1/2 teaspoon Vena's Fizz House Woodland Itty Bitter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
2 cups quick oats
3/4 cup sweetened shredded coconut
1/4 cup honey-roasted sunflower seeds
1/4 cup pistachios, chopped
3/4 cup bittersweet chocolate chips
Directions:
Cut 1/4 cup butter into chunks and put it in a Pyrex measuring cup. Microwave until melted, about 1 1/2 minutes.
Into a large mixing bowl, put 1/3 cup light brown sugar, packed. Pour the melted butter over the light brown sugar. Stir until there are no lumps.
Add 1 tablespoon sunflower oil, 2 tablespoons pure maple syrup, 2 large eggs, and 1/2 cup cashew butter. Stir to combine.
Add 1/2 teaspoon Vena's Fizz House Woodland Itty Bitter, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 teaspoon baking soda.
In a medium mixing bowl, put 2 cups quick oats and 3/4 cup sweetened shredded coconut. Stir to combine.
Measure 1/4 cup pistachios and chop them or crush them in a mortar and pestle. Add them to the dry mixture.
Add 1/4 cup honey-roasted sunflower seeds and 3/4 cup bittersweet chocolate chips. Stir to combine.
Gradually add the dry mixture to the wet mixture, stirring and folding until everything is evenly mixed. Dough will be thick, sticky, and a bit crumbly.
Put the mixing bowl in the refrigerator for 30-60 minutes, until the dough is stiff enough that it holds together.
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
Scoop up blobs of dough with a tablespoon or cookie scoop. Roll into balls. Place on the cookie sheet and flatten gently. The dough will spread a little while baking, but not much, so if you don't flatten them, they'll wind up dome-shaped.
Bake at 350ºF for 12-24 minutes. When done, the centers should be set and the edges just starting to turn golden-brown.
Remove cookies from oven. Allow to cool on a cookie sheet until they firm up. Once cool, transfer to a container for storage.
Notes:
Kitchen sink cookies have lots of stuff in them. Often they have a base recipe with multiple options for different kinds of mix-ins. Some combination of chocolate, dried fruit, and nuts/seeds is popular. Here I used dark chocolate chips, pistachios, honey-roasted sunflower seeds, and shredded coconut instead of dried fruit.
These cookies turned out relatively soft and chewy. Nuts really dominate the flavor, as there is no spice and the maple syrup disappears into the background. The bittersweet chocolate chips stand up well in that context, though.
Use real maple syrup for this recipe. Choose the darker kind with a more robust flavor if you can find some, to go with the other strong flavors here. Life is too short for fake maple syrup.
Cashew butter is an alternative to peanut butter. It has a pale creamy color and mild flavor. You could substitute sun butter.
Vena's Fizz House makes a bunch of different Itty Bitters. The Woodland flavor features charred cedar, toasted oak, schisandra berries (wu wei zi), orange peel, lemon peel, cacao, gentian root, horehound, and cascara buckthorn. It goes well with dark flavors such as chocolate. If you don't have any, you can substitute vanilla extract, but the flavor will be less complex.
Coconut has many benefits. I used sweetened shredded coconut. If you want your cookies less sweet, you can use the unsweetened kind.
Sunflower seeds are available plain or in various flavors. I like these honey-roasted ones.
Pistachios are healthy nuts. If you don't want to use tree nuts, you can use another seed such as pepitas (pumpkin seeds), or double the sunflower seeds.
Bittersweet chocolate stands up well in this recipe. I used Ghirardelli bittersweet chocolate chips, which are a bit bigger than the usual kind. If you can't find these, you could substitute semisweet chocolate chips, dark chocolate chips, or a dark chocolate candy bar broken into small chunks.
Note that this recipe contains no flour. If you use gluten-free ingredients, then the whole thing will be gluten-free.
"Kitchen Sink Cookies with Maple Syrup and Chocolate Chips"
Ingredients:
1/4 cup butter, melted
1/3 cup light brown sugar, packed
1 tablespoon sunflower oil
2 tablespoons pure maple syrup
2 large eggs
1/2 cup cashew butter
1/2 teaspoon Vena's Fizz House Woodland Itty Bitter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
2 cups quick oats
3/4 cup sweetened shredded coconut
1/4 cup honey-roasted sunflower seeds
1/4 cup pistachios, chopped
3/4 cup bittersweet chocolate chips
Directions:
Cut 1/4 cup butter into chunks and put it in a Pyrex measuring cup. Microwave until melted, about 1 1/2 minutes.
Into a large mixing bowl, put 1/3 cup light brown sugar, packed. Pour the melted butter over the light brown sugar. Stir until there are no lumps.
Add 1 tablespoon sunflower oil, 2 tablespoons pure maple syrup, 2 large eggs, and 1/2 cup cashew butter. Stir to combine.
Add 1/2 teaspoon Vena's Fizz House Woodland Itty Bitter, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 teaspoon baking soda.
In a medium mixing bowl, put 2 cups quick oats and 3/4 cup sweetened shredded coconut. Stir to combine.
Measure 1/4 cup pistachios and chop them or crush them in a mortar and pestle. Add them to the dry mixture.
Add 1/4 cup honey-roasted sunflower seeds and 3/4 cup bittersweet chocolate chips. Stir to combine.
Gradually add the dry mixture to the wet mixture, stirring and folding until everything is evenly mixed. Dough will be thick, sticky, and a bit crumbly.
Put the mixing bowl in the refrigerator for 30-60 minutes, until the dough is stiff enough that it holds together.
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
Scoop up blobs of dough with a tablespoon or cookie scoop. Roll into balls. Place on the cookie sheet and flatten gently. The dough will spread a little while baking, but not much, so if you don't flatten them, they'll wind up dome-shaped.
Bake at 350ºF for 12-24 minutes. When done, the centers should be set and the edges just starting to turn golden-brown.
Remove cookies from oven. Allow to cool on a cookie sheet until they firm up. Once cool, transfer to a container for storage.
Notes:
Kitchen sink cookies have lots of stuff in them. Often they have a base recipe with multiple options for different kinds of mix-ins. Some combination of chocolate, dried fruit, and nuts/seeds is popular. Here I used dark chocolate chips, pistachios, honey-roasted sunflower seeds, and shredded coconut instead of dried fruit.
These cookies turned out relatively soft and chewy. Nuts really dominate the flavor, as there is no spice and the maple syrup disappears into the background. The bittersweet chocolate chips stand up well in that context, though.
Use real maple syrup for this recipe. Choose the darker kind with a more robust flavor if you can find some, to go with the other strong flavors here. Life is too short for fake maple syrup.
Cashew butter is an alternative to peanut butter. It has a pale creamy color and mild flavor. You could substitute sun butter.
Vena's Fizz House makes a bunch of different Itty Bitters. The Woodland flavor features charred cedar, toasted oak, schisandra berries (wu wei zi), orange peel, lemon peel, cacao, gentian root, horehound, and cascara buckthorn. It goes well with dark flavors such as chocolate. If you don't have any, you can substitute vanilla extract, but the flavor will be less complex.
Coconut has many benefits. I used sweetened shredded coconut. If you want your cookies less sweet, you can use the unsweetened kind.
Sunflower seeds are available plain or in various flavors. I like these honey-roasted ones.
Pistachios are healthy nuts. If you don't want to use tree nuts, you can use another seed such as pepitas (pumpkin seeds), or double the sunflower seeds.
Bittersweet chocolate stands up well in this recipe. I used Ghirardelli bittersweet chocolate chips, which are a bit bigger than the usual kind. If you can't find these, you could substitute semisweet chocolate chips, dark chocolate chips, or a dark chocolate candy bar broken into small chunks.
Note that this recipe contains no flour. If you use gluten-free ingredients, then the whole thing will be gluten-free.
